Moroccan Spice-crusted Tempeh with Couscous

Moroccan Spice-crusted Tempeh with Couscous Recipe | Vegetarian Food

Region / culture: Morocco | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Moroccan Spice-crusted Tempeh with Couscous recipe is a flavorful and satisfying dish that combines the earthy taste of tempeh with the aromatic spices of Moroccan cuisine. The dish is easy to prepare and perfect for a weeknight dinner or a special occasion.

History

Tempeh is a traditional Indonesian soy product that has gained popularity in Western cuisine as a meat substitute. In this recipe, tempeh is coated with a blend of Moroccan spices to create a unique and delicious dish that is sure to impress your family and friends.

Ingredients

1 cup quick-cooking couscous
2 tbsp currants
0.75 tsp salt
0.25 cup fresh lemon juice
2 tbsp extra-virgin olive oil
1 medium tomato, seeded and diced
1 bunch scallions, chopped (0.5 cup)
0.33 cup chopped fresh mint
8 oz (227 g) pkg. three-grain tempeh
1.5 tsp paprika
1 tsp ground cumin
0.5 tsp ground ginger
0.25 tsp ground cinnamon
0.75 tsp coarse salt
0.25 tsp freshly ground black pepper
1 tbsp honey or pure maple syrup
1.5 tsp fresh lemon juice
1 tsp olive oil
fresh mint sprigs for garnish

How to prepare

In a medium bowl, combine couscous, 1.5 cups of hot (not boiling) water, currants, and 0.5 tsp of salt.
Let it stand until the couscous is tender and the water is absorbed, for about 20 to 30 minutes.
Fluff the couscous with a fork.
In another medium bowl, whisk together lemon juice, oil, the remaining 0.25 tsp of salt, and pepper to taste.
Add the couscous, tomato, scallions, and mint to the bowl, and gently toss to mix.
Taste and adjust the seasonings as needed.
Prepare a hot charcoal fire or preheat a gas grill on high heat.
In a large, wide saucepan, heat 2 inches of water over high heat until boiling.
Place the tempeh in a steamer basket in the saucepan, cover, and steam for 10 minutes.
Meanwhile, in a small bowl, mix together paprika, cumin, ginger, cinnamon, salt, pepper, honey, lemon juice, and oil.
Transfer the steamed tempeh to a shallow dish or plate.
Coat both sides of the tempeh evenly with the spice mixture.
Lightly oil the grill.
Place the tempeh on the grill and cook until nicely browned and crusty, for about 2 to 4 minutes per side.
Divide the couscous salad among serving plates, mounding the mixture slightly.
Cut the grilled tempeh into thin slices and fan them over the couscous salad.
Garnish with mint sprigs and serve immediately.

Variations

You can substitute the tempeh with tofu or seitan for a different texture and flavor.
Add roasted chickpeas or nuts to the couscous salad for extra protein and crunch.
Experiment with different spice blends to create your own unique flavor profile.

Cooking Tips & Tricks

Make sure to steam the tempeh before grilling to ensure that it is cooked through and tender.

- Adjust the spice mixture to suit your taste preferences - you can add more or less of the spices listed in the recipe.

- For a smokier flavor, you can grill the tempeh on a charcoal grill instead of a gas grill.

Serving Suggestions

Serve the Moroccan Spice-crusted Tempeh with Couscous with a side of roasted vegetables or a fresh green salad for a complete and balanced meal.

Cooking Techniques

Steaming the tempeh before grilling ensures that it is cooked through and tender.

- Coating the tempeh with the spice mixture before grilling adds flavor and creates a crispy crust.

Ingredient Substitutions

You can use quinoa or rice instead of couscous for a gluten-free option.

- Substitute raisins or dried apricots for the currants in the couscous salad.

Make Ahead Tips

You can prepare the couscous salad in advance and refrigerate it until ready to serve.

- The tempeh can be marinated in the spice mixture ahead of time for even more flavor.

Presentation Ideas

Arrange the sliced tempeh on top of the couscous salad in a visually appealing manner. - Garnish the dish with fresh mint sprigs for a pop of color and flavor.

Pairing Recommendations

Serve the Moroccan Spice-crusted Tempeh with Couscous with a glass of chilled white wine or a refreshing mint tea.

- A side of hummus and pita bread would complement the flavors of this dish nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

360

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 8g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 20% DV

- Calcium: 10% DV

- Iron: 20% DV

Alergens

Contains soy

Summary

This dish is a good source of protein, fiber, and essential vitamins and minerals. It is a healthy and satisfying meal option for vegetarians and vegans.

Summary

This Moroccan Spice-crusted Tempeh with Couscous recipe is a delicious and nutritious dish that is perfect for a meatless meal. With a blend of aromatic spices and a flavorful couscous salad, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Moroccan Spice-crusted Tempeh with Couscous. It was a warm summer day, and I was wandering through a bustling market in Marrakech, surrounded by vibrant colors and intoxicating scents. The air was filled with the sound of vendors hawking their wares, and I found myself drawn to a small stall tucked away in a corner.

As I approached, I caught a tantalizing whiff of fragrant spices and herbs, and my mouth began to water. The stall was run by a kind old woman with weathered hands and a warm smile. She beckoned me over and offered me a taste of her signature dish – Moroccan Spice-crusted Tempeh with Couscous.

I had never tasted anything like it before – the tempeh was perfectly cooked and coated in a blend of aromatic spices that danced on my tongue. The couscous was fluffy and light, studded with plump raisins and toasted almonds. It was a symphony of flavors, and I knew I had to learn how to make it myself.

The old woman saw the look of delight on my face and invited me to sit with her as she prepared another batch of the dish. She showed me how to marinate the tempeh in a blend of cumin, coriander, paprika, and cinnamon, and taught me the secret to achieving the perfect crust – a quick sear in a hot skillet.

As the tempeh sizzled in the pan, she told me stories of her own grandmother, who had passed down the recipe to her many years ago. She spoke of long summers spent in the kitchen, learning the art of Moroccan cooking from the matriarch of her family. It was a tradition that had been passed down through generations, and she was proud to share it with me.

I left the market that day with a full belly and a heart filled with gratitude. The old woman had not only shared her recipe with me but had also opened a door to a world of flavors and traditions that I had never known before. I vowed to honor her legacy by mastering the art of Moroccan cooking and sharing it with others.

Back home, I set to work recreating the dish in my own kitchen. I sourced the finest ingredients – organic tempeh, fragrant spices, and fluffy couscous – and spent hours perfecting the technique. I experimented with different spice blends and cooking methods, determined to capture the essence of that magical day in Marrakech.

After many trials and errors, I finally achieved the perfect balance of flavors and textures. The tempeh was tender and flavorful, with a crispy crust that crackled with each bite. The couscous was light and fluffy, with a hint of sweetness from the raisins and a crunch from the almonds. It was a dish that transported me back to that bustling market stall in Marrakech, and I knew that I had done the old woman proud.

I began to share the recipe with friends and family, inviting them to gather around my table and experience the magic of Moroccan cuisine. I taught them the art of blending spices, the importance of patience in cooking, and the joy of sharing a meal with loved ones. Each bite was a celebration of tradition and connection, a tribute to the old woman who had opened my eyes to a world of flavors and memories.

As the years passed, the recipe became a staple in my kitchen, a reminder of that fateful day in Marrakech and the kindness of a stranger who had shared her culinary heritage with me. It was a dish that brought people together, bridging cultures and generations with each mouthful.

And so, whenever I prepare Moroccan Spice-crusted Tempeh with Couscous, I think of the old woman with the warm smile and weathered hands. I think of her grandmother and the traditions she passed down through the ages. And I think of the power of food to connect us, to nourish our bodies and our souls, and to create lasting memories that transcend time and place.

In the end, it is not just a recipe – it is a story, a journey, a legacy. And I am grateful every day for the chance encounter that led me to discover the magic of Moroccan cuisine.